Food & dining

short order

His career leap was from tax lawyer to fish smoker

Matt Baumann with fish just out of the smoker in his renovated barn in Sudbury.

Michele McDonald for the Boston Globe

Matt Baumann with fish just out of the smoker in his renovated barn in Sudbury.

Michele McDonald for the Boston Globe

Baumann’s packaged smoked salmon in Ragin’ Cajun and teriyaki flavors.

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Matt Baumann took a career leap from tax lawyer to fish smoker. Last December he and his brother, Ben, visited their parents in Michigan, and tested a new smoker with salmon and trout. “We couldn’t believe how good it turned out,” says Baumann. On the long car ride back to Boston, Baumann devised a plan to start a wholesale fish smoking venture. “I always wanted to run my own business,” he says. The budding entrepreneur overhauled a barn in Sudbury and launched Matt’s The Amazing Smokehouse, offering salmon fillets (4 ounces for $9) and smoked bluefish dip (8 ounces for $9). Baumann brines wild Alaskan coho and sustainably harvested Canadian salmon, and smokes slabs with cedar and hickory woods. Thick, moist fillets come in lemon dill, a mild spice rub, and a spicier Cajun style. Chatham bluefish is lightly smoked in pecan wood, which imparts a bacon-like flavor, says Baumann, who is not only the smoker but also the prep cook. Available at American Provisions, 613 East Broadway, South Boston, 617-269-6100; Dave’s Fresh Pasta, 81 Holland St., Somerville, 617-623-0867; Wilson Farms, 10 Pleasant St., Lexington, 781-862-3900; Wednesdays at Davis Square farmers’ market, Thursdays at Dewey Square, Sundays at SOWA; or go to www.theamazingsmokehouse.com.

ANN TRIEGER KURLAND

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